About this recipe
There’s something magical about baking banana bread… but this marbled chocolate version? It’s a whole new level. The house smells amazing, the center stays soft, and every slice has that perfect balance between classic comfort and chocolatey goodness. It’s my favorite version — healthier, richer, and totally foolproof.
Why you’ll love it
- Sweetened naturally with maple syrup or agave — no refined sugar.
- Completely vegan and made in just one bowl.
- Moist, flavorful, and visually stunning.
ingredient notes
- Bananas: the riper, the better — that’s where all the natural sweetness comes from. You can even use thawed frozen bananas.
- Don’t overmix: it keeps the bread soft and fluffy.
- Flour: you can use half whole-wheat and half all-purpose for a lighter texture.
- Add-ins: walnuts, almonds, or a pinch of cinnamon for extra flavor.
How to Make It
Preheat the oven properly: it may sound obvious, but it makes all the difference. If the oven isn’t hot enough from the start, the bread might sink in the middle or stay raw inside.
Don’t overmix the batter: once you add the flour, mix only until combined. Overmixing can make the bread dense — this is one of those times when less is more.
For the marbled effect: use the tip of a knife or a thin spatula to make gentle swirls. Don’t get carried away or you’ll lose the contrast between the vanilla and chocolate layers.
Choose the right pan: you can use a bundt pan, a loaf pan, or even make mini muffins. Just adjust the baking time (for muffins, check after about 15 minutes).
Toothpick test: when it comes out with a few moist crumbs (not wet batter), it’s ready. If you wait until it’s scorched, the bread can turn out overbaked.
Let it cool before removing from the pan: I know it’s tempting, but this step prevents it from breaking. The bread continues to cook slightly from its own residual heat.
Ideal texture: when you slice it, the bread should look fluffy with visible chocolate swirls. If it looks compact, it was likely overmixed or underbaked.
Variations & Tips
- Add nuts or almonds: they add crunch and richness to every bite.
- Whole wheat option: you can use whole wheat flour or a mix of half whole wheat, half all-purpose.
- No chocolate version: skip the cocoa for a simple, classic banana bread.
- Thick chocolate batter: if the chocolate mix feels too thick after adding cocoa, stir in 1–2 tablespoons of plant milk to loosen it up.
Marbled Chocolate Banana Bread | Easy Vegan Recipe
Equipment
- 1 Bundt cake pan
Ingredients
Wet ingredients
- ½ cup coconut oil or neutral vegetable oil
- 1 cup pure maple syrup agave, or coconut nectar
- 2 cups mashed ripe bananas about 4 large bananas
- 1 teaspoon pure vanilla extract
- 2 teaspoons apple cider vinegar
Dry ingredients
- 2 cups whole-wheat or sprouted flour
- 2 teaspoons baking powder
- For the marble swirl
- ¼ cup unsweetened cocoa powder
- ½ cup dark chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a loaf or bundt pan.
- In a large bowl, mix the coconut oil, maple syrup, mashed bananas, vanilla, and vinegar.
- In another bowl, whisk together the flour and baking powder. Add to the wet ingredients and mix just until combined — don’t overmix.
- Separate ¼ of the batter and stir in the cocoa and chocolate chips.
- If the chocolate batter feels too thick, add 1–2 tablespoons of plant milk.
- Marble: Pour the plain batter into the pan, then spoon the chocolate batter on top. Swirl gently with a knife for a marbled effect.
- Bake for 35–40 minutes, or until a toothpick comes out with a few moist crumbs.
- Cool for 10 minutes before removing from the pan.
Notes
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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